Autumn air ain't the only thing that's crisp

Fruit crisp is an Atlantic Canada favorite. Apple is the best known variety, traditionally making its appearance in Fall, the time when apples are bountiful.

Whenever I'm in the mood to bake crisp, I like to nudge it beyond apples alone. Berries are my addition of choice. Of course, folks have been known to use peach, rhubarb or raisins, to name other options.

I find a bowl of fruit crisp somewhat heavy after a main meal, so tend to enjoy it on its own, most often as an evening snack. Crisp is incredible when warm, especially alongside a scoop of something icy, like frozen yogurt.

Apple-berry crisp

Fruit base:

• apples (cored and sliced, 3 cups)
• berries (mixed, fresh or frozen, 3 cups)
• brown sugar (1/2 cup)
• lemon juice (1 Tbsp)
• cinnamon (1/2 tsp)

Topping:

• multigrain flour (1/2 cup)
• canola oil (1/3 cup)
• twelve-grain cereal (uncooked, 1 cup)
• brown sugar (1/2 cup)
• cinnamon (1/2 tsp)

What to do:

1. In large bowl, combine ingredients for fruit base, then push into 9x13" baking pan (greased or parchment-lined)
2. In medium bowl, mix topping ingredients, then spread over fruit base. Pat firm.
3. Bake at 350°F until apples are tender and topping is lightly browned
4. Cool, then serve on your finest dessertware or merely plop pan in your lap and have at it with wooden spoon.  :‍-‍)

I suggest not skinning the apples. For me, the added texture is appeeling. (Sorry.) Besides, the peelings are where most of the nutrients lie.

Incidentally, crisps, crumbles and cobblers (in these parts, those are called "grunts") are not one and the same. They're best thought of as cousins, with the sugary topping of each being distinct.